What are Karen and Fast Ed cooking this week?
Fire-roasted lamb and cabbage with burnt honey olive oil gravy
Farm-fresh lamb doesn’t need a lot of help to be incredible, but add roasted cabbage and a delightful gravy for an extraordinary meal.
Get the full recipe in the September issue of Better Homes and Gardens.
Better Homes and Gardens
Beer, feta and herb damper
Craft this recipe with the delicate flavour of beer plus a smattering of cheese and herbs to give classic damper a whole new personality.
Get the full recipe in the September issue of Better Homes and Gardens.
Better Homes and Gardens
Chorizo and lentil soup with winter vegetables
Why would you ever reach for a can when you can cook this hearty beauty in 40 minutes?
Get the full recipe in the September issue of Better Homes and Gardens.
Better Homes and Gardens
Red onion French pizza with green olive tapenade
Caramelised onion tart, often dubbed ‘French pizza’, makes a tasty starter or light lunch. It’s equally delish served warm or at room temp.
Get the full recipe here.
Marina Oliphant